Reviewed: Mar. 16, 2000

light yet flavorful, this cake is easy to make and has a unique flavor. although i only used 1/3 cup of oil, but it still turned out great:)

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PIE_LUVER

Reviewed: Mar. 23, 2000

This cake is wonderful. You look great and it's something your friends and family will love. I like it best if you cook the cake in two 8x10 pans and then split the cakes making four layers. Then having the frosting in every layer. It is a huge hit. And looks beautiful.

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CINDYANN

Reviewed: Apr. 11, 2000

My family begs me to bake this cake all the time. It truly is moist and delicious!!!!!!

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AMISPKRIS

Reviewed: Apr. 15, 2000

This Cake is great. Moist and delicious. A recipe you need to try.

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GITTE

Reviewed: Apr. 24, 2000

Very simple, yummy and moist, and gorgeous color!

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CHEFETTE

Cooking Level: Expert

Living In: El Paso, Texas, USA

Reviewed: May 30, 2000

Best red cake I've ever had in my life!

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MATTHEW9

Reviewed: Jul. 6, 2000

UNBELIEVABLE!!!I reluctantly tried this new recipe for my father-in-law's birthday and the response was unanimous-hands down the best, not only red velvet, but the best cake that they had ever had PERIOD! Moist was an understatement, and the icing was perfectly light, fluffy, not too rich and overpowering, yet still nice and cheesy.

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DISUBA

Reviewed: Jul. 14, 2000

I had fun preparing this recipe, however it was not as moist as I had anticipated, it was rather heavy and dry.

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DEVETAKI

Reviewed: Mar. 5, 2001

Make this recipe for Valentines Day for company everyone enjoyed this immensely

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LLAVERNE

Reviewed: Nov. 28, 2001

Thanks for this recipe! I have always loved red velvet but most recipes I've used always turn out dry. I did not have a yellow cake mix the first time I used this so I substituted a french vanilla cake mix and it turned out great. My brother-in-law even said that it was "almost as good" as his great-aunt's (she was known as the great cook in the family!!!) Thanks again for sharing this recipe!

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